3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon grated mandarin peel
1 cup whole-milk ricotta
¼ cup minced pitted dates
¼ cup minced Mexican chocolate
2 large eggs, lightly beaten
2 tablespoons granulated sugar
1 1/2 teaspoons pure vanilla extract
Vegetable oil, for frying
Confectioners sugar for dusting mixed with a little bit of grated Mexican chocolate to taste
Whisk together flour, baking powder, zest, and 1/4 teaspoon salt in a bowl. Whisk together ricotta, eggs, granulated sugar, and vanilla in another bowl, then whisk in flour mixture. Mixture will be coarse.
Preheat enough oil in a heavy medium saucepan to come half way up the sides to 360 F.
Working in batches, gently drop tablespoons of the batter in the oil and fry, turning occasionally, until deep golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
Dust generously with confectioners sugar-grated chocolate mixture.
[...] brings a modern twist of authentic Mexican cooking. Have you ever taste Date and Mexican Chocolate Ricotta Fritters? I never but I am intrigued to [...]
As an American Mexican Male who enjoys cooking I am glad to see some Mexican food getting out there. I know there are already some recipes but its usually things you’ve already heard of or the normal stuff you get all Mexican restaurants. So I am pleased with what I have seen so far. I usually would not blog so you getting me involved is actually pretty big. Most guys would not especially for a cooking show. What I wanted to point out is that you do not see very often the traditional things I grew up with like Christmas Tamales (Beef and Pork) my house was like an assembly line-all kids always had different role every year, home made flour tortillas (So far I can’t find any that top my Moms), basic Mexican rice with tomato sauce. Even my sisters have problems with rice. Don’t know why. Keep up the good work.